The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

Abstract

The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch, acetic acid esterification starch (AAES), acetylated distarch phosphate on gel properties and protein conformation of Nemipterus virgatus surimi. Addition of 10 g kg−1 NCS or 20 g kg−1 AAES could significantly promote the gel strength and textural profiles of the surimi gels (p < .05). The water holding ability and whiteness of surimi were remarkably increased when the four types of starch were added at all concentrations (p < .05). In rheological test, the lower G′ was observed in surimi samples added with starch at low temperature, suggesting starch played an inactive filler role in surimi. Along with the increase of starch additive amount, ionic bond and hydrophobic interaction first increased and then decreased, while hydrogen bond first decrease and then increased. According to Raman spectroscopy data, small content of starch promoted the heat‐induced conformational transition of surimi protein from α‐helix to β‐sheet, leading to the change in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 20 g kg−1 starch had the finer and denser network structure. Therefore, 20 g kg−1 AAES or 10 g kg−1 NCS or 10 g kg−1 HS could be proposed to a potential modifier to effectively improve the quality of surimi products.

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

“…Hydrophobic interactions predominate in the gel matrix compared with other non-covalent bonds [ 17 ], which are produced by the unfolding action of the protein (above 60 °C) and the exposure of the hydrophobic core. With an increase in starch content, hydrophobic interactions declined in CG ( Table 2 ).…”

“…Overall, these weak forces uniformly increased with the increment of starch content, containing non-specific associations, ionic bonds, and hydrogen bonds (p < 0.05). Hydrophobic interactions predominate in the gel matrix compared with other noncovalent bonds [17], which are produced by the unfolding action of the protein (above 60 • C) and the exposure of the hydrophobic core. With an increase in starch content, hydrophobic interactions declined in CG (Table 2).…”

“…Starch swelling in the surimi matrix increased the hardness of the gels, thereby improving overall gel properties. It also found that starch did not crosslink with the surimi protein, whereas it could change the chemical interaction in the surimi matrix [ 17 ]. Thus far, studies have mainly emphasized the effects of different starches in improving gel strength [ 17 , 18 , 19 ].…”

“…It also found that starch did not crosslink with the surimi protein, whereas it could change the chemical interaction in the surimi matrix [ 17 ]. Thus far, studies have mainly emphasized the effects of different starches in improving gel strength [ 17 , 18 , 19 ]. Nevertheless, the surimi gel network also affected the filling effect of starch in the mixture, which was rarely reported in research.…”

Effect of corn starch on the structure, physicochemical and gel properties of hairtail (Trichiurus haumela) myosin

“…These results were consistent with above results in the present work. Previous studies also reported that the addition of starch resulted in the formation of better gel network (Sun et al ., 2014; Mi et al ., 2019). The ability of starch to induce myosin aggregation might partly account for the observed effect.…”